Ingredients
Roasted Cauliflower
- 1 cauliflower
- 2 tbsp (30ml) olive oil
- ¼ tsp (1.2ml) paprika
- ¼ tsp (1.5ml) garlic powder
- ¼ tsp (1.5ml) salt
- ¼ tsp (1.5ml) black pepper
Tahini dressing
- 1/3 cup (80ml) tahini
- 1/4 cup (60ml) 2% plain yogurt
- 1 lemon + zest
- 1 clove garlic minced
- 2 tsp (10ml) red wine vinegar
- 1/2 tbsp (7.5ml) olive oil
- 1 tsp (5ml) paprika
- 1/4 tsp (1.5ml) salt
- 1/8 tsp (0.6ml) pepper
- 3 to 4 tbsp (45ml-60ml) water
Assemble
- 8-10 fresh mint leaves sliced
- ¼ cup (60ml) pomegranate arils
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Wash cauliflower under running cool water, trim stem, and remove all greens.
- In a small bowl, combine olive oil, paprika, garlic powder, salt, and black pepper. Place cauliflower on a baking sheet with parchment paper and brush oil mixture on all surfaces of the cauliflower.
- Tent with aluminum foil and bake for 40 mins.
- While cauliflower is baking, prepare tahini dressing by mixing tahini dressing ingredients together.
- Remove foil and continue to bake for another 5 mins, then broil on high for 2-3 mins.
- Place cauliflower on serving dish and drizzle about ½ of tahini sauce (or desired amount) over roasted cauliflower, sprinkle pomegranate arils, and garnish with fresh mint.
Nutrition Facts
Roasted Cauliflower with Tahini Dressing and Pomegranates
Per
50 g
Calories
167
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1.8
g
11
%
Carbohydrates
14
g
5
%
Fibre
5
g
21
%
Sugars
6
g
7
%
Protein
5.5
g
11
%
Sodium
239
mg
10
%
Vitamin A
9.8
IU
0
%
Vitamin C
84
mg
102
%
Calcium
82
mg
8
%
Iron
1.5
mg
8
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Tip: Refrigerate what is left of the tahini dressing and use it as a dip or sauce for other vegetables!
Recipe by Tamara Sarkisian, Registered Dietitian
